Greek Lemon Chicken

Greek Lemon Chicken

with Herby Couscous, Roasted Veggies and Feta

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A feast for the eyes and tastebuds! This colourful confetti of roasted vegetables and lemony chicken is sure to put you in a good mood.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

200 g


160 g

Sweet Bell Pepper

56 g

Red Onion, chopped

¼ cup

Feta Cheese, crumbled


1 tbsp

Lemon-Pepper Seasoning

½ cup



1 unit

Vegetable Broth Concentrate

7 g


1 unit


Not included in your delivery

3.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2887 kJ
Calories690 kcal
Fat32 g
Saturated Fat6 g
Carbohydrate52 g
Sugar9 g
Dietary Fiber6 g
Protein50 g
Cholesterol135 mg
Sodium630 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 425°F and wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Cut zucchini into 1/2-inch pieces. Toss peppers, zucchini, onions and half the lemon-pepper seasoning with 1 tbsp oil on a baking sheet. (Use 2 baking sheets for 4 ppl, with 1 tbsp oil for each sheet). Season with salt and pepper. Roast in middle of oven, until tender-crisp, 6-8 minutes. (NOTE: Veggies will continue cooking in step 3.)


While veggies roast, pat chicken dry with paper towels. Sprinkle over remaining lemon-pepper seasoning. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 2-3 min per side.


Transfer chicken to the baking sheet with veggies. Roast in middle of oven, until veggies are golden and chicken is cooked through, 12-14 min.**


While chicken cooks, bring a kettle of water to a boil. Zest, then juice half the lemon. Cut remaining lemon into wedges. Stir together couscous, broth concentrate and lemon zest in a large bowl. Stir in 2/3 cup boiling water (dbl for 4 ppl). Cover and let stand, until liquid is absorbed, 5-6 min.


While couscous hydrates, roughly chop parsley. When couscous is done, stir in roasted veggies, parsley, 1/2 tbsp lemon juice and 1/2 tbsp oil (dbl both for 4 ppl). Season with salt and pepper.


Slice chicken. Divide couscous and chicken between plates. Crumble over feta. Drizzle over any remaining juices from the baking sheet. Squeeze over a lemon wedge, if desired.